Star chef Danny Bowien adds even more richness to his onion cheeseburgers with a dollop of this simple, tangy mayonnaise. It’s great on almost any burger, as well as on grilled chicken and fish. Slideshow: Condiment Recipes
In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until combined. With the machine on, slowly drizzle in the canola oil until a thick sauce forms. Season with salt and scrape into a medium bowl.
The caper mayonnaise can be refrigerated for up to 2 weeks.